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Creme Anglaise I
November 26, 2008

Quick, simple, easy version of Creme Anglaise - and a tasty one too. I made a double batch in barely more time than it took to seperate the eggs. If you want a pale creme, whip the yolks very well or use an electic mixer or egg beater. To avoid glops - Be sure to use a heavy saucepan and don't turn the heat up too much. On my stove it was about a 3.5 or 4 of 10 (electric) or else the egg will cook and congeal. Temper the egg well and cook it slowly and you will have a rich, smooth, delicious simple version of a real creme. And if it does get lumps, strain through a mesh sieve - no harm done, it's still yummy!

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